Publications in collaboration with researchers from Instituto de Ciencias de la Vid y del Vino (7)

2024

  1. Caracterización química y sensorial de los vinos blancos desoxigenados con N2

    XVI Congreso Nacional de Investigación Enológica. GIENOL 2024. Libro de resúmenes

  2. Comportamiento del quitosano como producto natural alternativo al sulfuroso en vinos

    XVI Congreso Nacional de Investigación Enológica. GIENOL 2024. Libro de resúmenes

  3. Impact of nitrogen sparging for dissolved oxygen removal on wine volatile varietal aromas

    13th In Vino Analytica Scientia (IVAS 2024)

2023

  1. Effect of foliar application of Ca, Si and their combination on grape volatile composition

    II International Congress on Grapevine and Wine Sciences (2ICGWS)

2018

  1. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips

    Food Chemistry, Vol. 266, pp. 90-100

  2. Volatile composition of Carignan noir wines from ungrafted and grafted onto País (Vitis vinifera L.) grapevines from ten wine-growing sites in Maule Valley, Chile

    Journal of the Science of Food and Agriculture

2017

  1. Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology

    Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101